Shrimp And Asparagus
|Cooked shrimp||1 Pound, shelled, deveined|
|Water chestnuts||1 Can (10 oz), drained, sliced|
|Onion||1 Medium, sliced|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Canned mandarin oranges||11 Ounce, drained (1 Small Can)|
|Fresh asparagus||1 1⁄2 Pound, steamed|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Soy sauce||2 Tablespoon|
|Cooked rice||2 Cup (32 tbs) (For Serving)|
Prepare shrimp; set aside.
Drain and slice water chestnuts.
Arrange shrimp, chestnuts, onion, mushrooms, celery, oranges, and asparagus on large tray.
Heat oil in wok or skillet.
Add onion, celery, salt, pepper, and sugar; stir-fry until vegetables are tender but still crisp.
Add asparagus and shrimp; place water chestnuts and mushrooms over shrimp.
Sprinkle with soy sauce; place orange sections on top.
Cover; cook until mixture steams.
Reduce heat; simmer about 10 minutes.